FEMA releases Interim GRAS 32 and 33 lists with new safe flavoring substances, stevia innovations, botanical extracts, and key revisions. Updated July 2026
Interim GRAS 33 List
Interim GRAS 32 list
FEMA Unveils Interim GRAS 32 and 33
A new wave of safe flavoring substances
The Flavor and Extract Manufacturers Association (FEMA) has taken a significant step forward in food safety and innovation with the release of its Interim GRAS 32 and Interim GRAS 33 lists. Published in mid‑2026, these comprehensive updates introduce a host of new flavoring substances officially recognized as safe for their intended uses in food.
This announcement marks a pivotal moment for the food and beverage industry, showcasing the latest advances in flavor science while reinforcing the rigorous safety standards that have defined the FEMA GRAS program for over six decades.
Understanding the FEMA GRAS Program
To fully appreciate the significance of these new lists, it’s helpful to understand the program behind them. Since its inception in 1960, the FEMA GRAS program has served as the cornerstone of flavor safety evaluation in the United States. Operating under the guidelines of the 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act, the program relies on an independent panel of top scientific experts in fields like toxicology and pathology.
The process is rigorous: the FEMA Expert Panel reviews all available scientific data, including usage levels, metabolism studies, and toxicological profiles, to determine if a substance is “generally recognized as safe” for its intended flavoring use. The publication of these interim lists ensures transparency and provides the industry with the latest validated ingredients for creating appealing and safe food products.
Key Updates: Revisions and Refinements in Interim GRAS 32
Interim GRAS 32 (dated June 2026) does more than just introduce new substances; it also modernizes the existing GRAS inventory. In a move reflecting the program’s commitment to accuracy and current scientific understanding, the FEMA Expert Panel has made several important revisions.
- Propyl paraben (FEMA 2951) and 2‑phenylphenol (FEMA 3959) removed – no evidence of use for flavoring effect.
- Bitter Almond Oil (FEMA 2046) scope expanded to include apricot (Prunus armeniaca) and peach (Prunus persica).
- Vanilla extract (FEMA 3105) and Vanilla oleoresin (FEMA 3106) now include Vanilla pompona alongside V. planifolia and V. tahitensis.
- Turpentine steam distilled (FEMA 3089) renamed to Pine resin oil.
- FEMA 4878 renamed from Cordyceps sinensis fermentation product → mushroom mycelia fermentation product.
- FEMA 4949 and FEMA 4964 updated with revised taxonomic and compositional descriptions.
Highlights of new substances – Interim GRAS 32 (June 2026)
🍬 Sweeteners & modifiers
- 5035 Brazzein
- 5042 Heat‑treated glucosylated steviol glycosides 35%
- 5069 Rebaudioside M 70%
- 5072 Heat‑treated glucosylated steviol glycosides 15%
- 5074 Enzymatically modified rebaudioside A 85%
- 5093 Heat‑treated glucosylated steviol glycosides 18%
🌸 Botanical & floral distillates
- 5044 Sakura flower extract (Prunus serrulata)
- 5045 Sakura flower distillate
- 5046 Sakura leaf distillate
- 5047 Sansho pepper extract
- 5048 Sansho pepper distillate
- 5061 Juniperberry oil terpeneless
🧪 Fermentation & savory
- 5073 Corynebacterium glutamicum fermentation product
- 5081 C. glutamicum fermentation savory product
- 5082 Corynebacterium stationis fermentation product
- 5088 beta‑Sinensal fermentation product
- 5089 Fermented tomato powder
- 5090 Mortierella alpina biomass
🌿 Extracts, oils & terpenes
- 5040 Eucalyptus citriodora oil
- 5054 Rosemary extract, rosmarinic acid 80%
- 5060 Rosemary extract, rosmarinic acid 15%
- 5062 Celery seed oleoresin
- 5066 4‑(4‑Methylpent‑3‑en‑1‑yl)thiophen‑2(5H)‑one
- 5067 alpha‑Bisabolene & 5077 alpha‑Humulene
Highlights of new substances – Interim GRAS 33 (May 2026)
🧬 Fermentation & biomass
- 5088 beta‑Sinensal fermentation product
- 5089 Fermented tomato powder
- 5090 Mortierella alpina biomass
- 5094 Mixture of fatty acid ethyl esters
- 5102 Glucosyl naringin Lemna gibba extract
🍭 Sweeteners & functional
- 5093 Heat‑treated glucosylated steviol glycosides 18%
- 5096 2S‑Hesperidin
- 5099 Polysorbate 65 (Tween 65)
- 5100 Stevia rebaudiana extract, rebaudioside A 75%
📎 View the complete FEMA Interim GRAS 32 & 33 substance lists (including synonyms and botanical identities)
The significance for the industry
The release of these interim lists is a clear signal of a dynamic and forward‑looking flavor industry. “The FEMA GRAS program serves as an important scientific resource for flavor manufacturers, food companies and regulators,” the association noted, adding that the release reflects the program’s ongoing efforts to update the industry’s inventory.
For food and beverage developers, these lists are a roadmap to innovation. They provide the regulatory clarity needed to confidently explore new taste profiles — from the sweetness of next‑generation stevia products to the savory depth of fermented ingredients — all while ensuring compliance with U.S. food safety standards. The inclusion of ingredients like brazzein and various botanical distillates points to a growing consumer demand for natural, clean‑label options.
Conclusion
FEMA’s Interim GRAS 32 and 33 lists represent a significant milestone in the ongoing evolution of food flavoring. By introducing new, science‑backed ingredients and refining the status of existing ones, FEMA continues to uphold the highest standards of safety while empowering the industry to create exciting and delicious food experiences. The final publications of GRAS 32 and GRAS 33 will be eagerly awaited as definitive resources for the global flavor community.